• Contact
  • Elaborations
    • A Policeman’s View
    • Driving School Diary
    • Great Danes
    • IVA charged on Tassa Rifiuti
    • Nana
    • Old trains and Old weekends
    • The peasant, the virgin, the spring and the ikon
    • Will Someone Please, Please Take Me to Scotland??
  • Recipes
    • ‘Mbriulata
    • *Baked Barley and Mushroom Casserole*
    • *Captain’s Boston Baked Beans*
    • *Cherry Tart*
    • *Crimson Pie*
    • *Louise’s Birthday Cake*
    • *Melanzane alla Parmigiana* – Eggplant Parmesan
    • *Penne with Cabbage and Cream
    • *Pizzoccheri della Valtellina*
    • *Pumpkin Ice Cream*
    • *Risotto alla Bolognese*
    • *Rolled Stuffed Pork Roast* on the rotisserie
    • *Shrimp and Crayfish Tail Soup*
    • *Spezzatino di Vitello*
    • *Stuffed Grape Leaves*
    • *Swordfish with Salsa Cruda*
    • *Tagliarini with Porcini Mushrooms*
    • *Tagliatelli al Frutti di Mare*
    • *Tzatziki*
    • 10th Tee Apricot Bars
    • Adriana’s Fruit Torta
    • Artichoke Parmigiano Dip
    • Best Brownies in the World
    • Clafoutis
    • Cod the Way Sniven Likes It
    • Cold Cucumber Soup
    • Crispy Tortillas with Pork and Beans
    • Easy spring or summer pasta
    • Fagioli all’ucelleto
    • Fish in the Ligurian Style
    • Hilary’s Spicy Rain Forest Chop
    • Insalata Caprese
    • Kumquat and Cherry Upside Down Cake
    • Lasagna Al Forno con Sugo Rosato e Formaggi
    • Lemon Meringue Pie
    • Leo’s Bagna Cauda
    • Leo’s Mother’s Stuffed Eggs
    • Louis’s Apricot Chutney
    • Mom’s Sicilian Bruschetta
    • No-Knead Bread (almost)
    • Nonna Salamone’s Famous Christmas Cookies
    • Pan-fried Noodles, with Duck, Ginger, Garlic and Scallions
    • Pesto
    • Pesto
    • Pickle Relish
    • Poached Pears
    • Polenta Cuncia
    • Pumpkin Sformato with Fonduta and Frisee
    • Rustic Hearth Bread
    • Sicilian Salad
    • Soused Hog’s Face
    • Spotted Dick
    • Swedish Tea Wreaths
    • The Captain’s Salsa Cruda
    • Tomato Aspic
    • Vongerichten’s Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing
    • Winter Squash or Pumpkin Gratin
    • Zucchini Raita

An Ex-Expatriate

~ and what she saw

An Ex-Expatriate

Monthly Archives: April 2011

On the Deck

26 Tuesday Apr 2011

Posted by farfalle1 in Building, Construction, Home maintenance and repair, Uncategorized

≈ 6 Comments

Tags

Composite decking, Decks, Renovation, Verandah decking

We should know from restoring our old house in Rapallo that no fix-it-up job is simple.  Unexpected complications always attend a home improvement project.  Our small deck in Arizona was no exception.

I’ve been lobbying for deck replacement for a couple of years.  The old deck was made of pressure-treated boards; they had cupped and splintered in the intense summer heat here, and it was a hazard to walk on them in bare feet.  We knew we wanted to replace the wood with composite boards when the time came; a sale of the Home Depot brand gave us the impetus to get started. Here’s a side-by-side comparison of the ugly old and sparkling new:

The first adventure was getting the boards home.  We needed 24 of them.  They are 12 feet long, a bit floppy, heavy, and, it turns out, very slippery.  Because of the weight we had to transport them atop my ancient car in two loads.  As I turned the next-to-the-last corner to get home the whole load slid off the front of the car and skittered across the road.  Fortunately there was no traffic, and even more fortunately two kindly knights stopped and helped me secure the boards for the short end of the journey.  Unfortunately some of the boards got pretty scratched up as they moved across the pebbly road.

Removing the old decking was relatively easy; removing the three large joists that supported the old deck was more difficult.


Our friend John, who is ‘in’ construction, agreed that the outer supports of the deck were in sufficiently good condition to keep.  The old joists were spaced 32″ apart; the new decking required joists 16″ apart, so we went back to Home Depot and got seven pieces of pressure-treated joist wood.  We had not anticipated having to replace all the joists.  Nor had we anticipated having to patch and fill where the old joists met the house, nor where there was a bit of rot in one of the main supports.


It all takes so much time!  And it was hot – 95 F the day we placed most of the joists.


But life in Italy has taught us the phrase ‘piano, piano.’  Just start the job, keep at it slowly and carefully and, as they also like to say in Rapallo, “Wallah!” – eventually your job is finished.

So it was with the deck, and we are thrilled with the result.  We are also utterly exhausted from the work, especially the Captain who had to do all the heavy parts of it.


A quick word about Home Depot: the people there could not be nicer.  We received tons of helpful advice, all of it spot on.  When we bought a couple of small power tools the salesman told us, “If they don’t work the way you want them to for your job, bring them back.”  Home Depot is enormous – it’s the size of a football arena, and contains everything you could ever need for home or garden.  We love our ‘Fai da Te’ stores in Italy, but they are wee in comparison.  It’s not that there’s not a lot of do-it-yourself in Italy – there’s a tremendous amount, much of it extremely creative and very beautiful.  But if you want cement you go to the cement store, if you want wood you go to the wood store, and if you want nails you go to the hardware store – it’s not all under one roof.  And in Italy there’s a lot of use made of old materials; not much goes to waste there.

Speaking of Italy, we’ll be heading home in the next week, so your Expatriate will be silent for a week or two…

The Future of MLB

18 Monday Apr 2011

Posted by farfalle1 in American habits and customs, Arizona, Sports, Uncategorized

≈ Leave a comment

Tags

Baseball, College baseball, Denver Christian School, Ephs, Spring training, Williams College Baseball


The Phoenix area is famously the site of much of baseball’s Spring Training.  Many teams, both Major and Minor, get the off-season kinks out in the Arizona sun, including the New York Yankees, the Cubs and White Sox of Chicago, the Cincinnati Reds, Cleveland Indians, Colorado Rockies… the list goes on and on, and if you’re interested in that list you can see it here.  The excitement is over for this year; the teams have left to take up the ardors of regular season play.

But wait!  It turns out professional baseball players aren’t the only ones who take advantage of this climate to get in some Spring training.  High school and college teams from all over the Northern part of the country come to the Gene Autry Park in Mesa to take part in a series of warm-up games, some of which count in their regular season of play.  There are two baseball fields in the park as well as other fields and amenities including a building with rest rooms and a concession stand.  Can’t have a baseball game without a hot dog close by.

The Captain stumbled on a college game one day when he went to the Park to while away a little time.  He saw Middlebury College playing Oberlin.  We were so excited!  Our friends Kate,  John, Charles and Angus live in Middlebury – it made them seem so close.  The Captain spoke to some of the fans, hoping to find a friend in common with our friends, but of course the stands were filled mostly with parents and girlfriends of the Middlebury players.

And that makes sense.  It turns out it is the parents who foot the bill for this spring break odyssey.  They hold fund-raisers during the year, but I have to imagine that mostly they just pay.  It would take a lot of bake sales to underwrite an eastern baseball team’s stay in the southwest.

I met the Captain a couple of days later to watch some ball.  That morning  featured two high school teams from Colorado.  It also, evidently, featured a most interesting pitcher, Chris by name.

He was so interesting that he was being followed around by a bunch of scouts.  No, not college scouts, as we initially thought; major league scouts.  Huh?  Don’t young baseball players go through the college system before turning pro, or is that just football?  I’m not enough of a sports-meister to know.

Here they all are, timing Chris’s pitches.  What makes him so interesting, evidently, is the fact that he can throw a ball at about 91 miles per hour.  The professional pitchers are in the 94-97 mph range, according to one of the scouts I spoke to.

A couple of days later I returned alone because the team from my beloved Williams College was scheduled to play.  Sure enough, there they were in all their understated glory.  (I grew up in Williamstown and later attended the College as part of the first experiment in co-education – that was an experience.)  It felt really great to be able to holler, “Go Ephs!” again – words that haven’t passed my lips in years (Williams teams are always ‘The Ephs’ after the founder of the college, Ephraim Williams). I was not the only fan present.

Williams College enjoys a fine reputation as a center of undergraduate learning; it is, perhaps, less lauded for its baseball teams.  How amusing it was to hear such sideline chatter as, “Jason, you have a really discerning eye!”  An unsuccessful batter returning to the bench looked more like someone worrying over a perplexing physics problem than a pissed-off athlete.  And perhaps he was.  Even though the scouts weren’t there to see the left-handed pitcher Steve, below, Williams was still enjoying a good week; they had already won 11 of their 13 games.

Pitching has always looked extremely uncomfortable to me – doesn’t it look like his arm is glued on backwards?

The future of Major League Baseball might be more Chris and less Steve, but the games in Mesa were all good fun. It’s such a pleasure to watch a good baseball game on a hot dusty day in a small park with just a few other fans.

The Strangest Dinner

12 Tuesday Apr 2011

Posted by farfalle1 in Desserts, English food, Food, Uncategorized

≈ 6 Comments

Tags

Food from Books, Granny's Cod, Literary cuisine, Literary food, Soused Hog's Face, Spotted Dick

It’s Sniven’s fault. It was he who encouraged us to come to Gold Canyon, and he who put the Captain back in touch with Captain Harris after many years.  Sniven makes an almost-annual visit to the Southwest, and being a democratic fellow he divides his time; one year he stays in what he amusingly calls ‘The Harris Hovel,’ and the next he stays with us.  Once he took a year off and it completely confused all of us to the point that we didn’t know where he should stay.  During his visits the five of us are very likely to gather for the evening meal and a catch-up of the day’s activities.  Also, perhaps, some gin. Not the game.

This year one of the evening conversations turned to the Aubrey-Maturin series of nautical tales set during the Napoleonic Wars, written by Patrick O’Brian.  The three gentlemen around our table had all enjoyed reading the books enormously, and began to reminisce about various elements.  “What on earth,” asked Sniven, “is Soused Hog’s Face?” referring to a dish that appears in Master and Commander. Research ensued, and the assembled group decided that nothing would do but that we would try it.

Unfortunately an actual hog’s face, while readily available, was nothing either of the principal cooks wished to tackle (what to do with the teeth?).  But the Captain found an acceptable recipe which called for ‘pork,’ and he took on the job.  It turns out there is more onion than anything else in this gelled dish.  It also turns out it is absolutely delicious, and is perfect for a hot summer meal.

(An interesting post-script: we served leftover Face to Italian friends a couple of days later.  Marguerita said, “But we make exactly this dish in Bari, but without the onions.”)


The discussion then turned to amusing English dessert nomenclature, specifically Boiled Baby and Spotted Dick.  Both, it turns out, are puddings, and neither difficult to make.  We opted for Spotted Dick on the theory that it was somehow funnier, and I volunteered to make it.  It is served under a ‘lashing’ of custard, not shown here, but happily consumed at our meal.


Sniven wasn’t done with us, though.  Years ago his adored Granny from Nova Scotia used to make him some kind of milky, custardy dried cod dish.  (She served it with dulse, which the kindly Sniven inflicted on us (I mean ‘brought to us’) several years ago; we went without this year.)  Mrs. Harris, of whom I’ve spoken in other posts, is an amazing cook and has an encyclopedic knowledge of food, food history and food preparations.  She took on the chef-detective task of replicating a food memory from long ago.  I’m not a great fan of  baccala, the Italian name for dried salted cod;  in fact I hate it, so I was pretty sure I wouldn’t enjoy Granny’s dish.  I could not have been more wrong, which simply proves the theory that the addition of cream and butter makes anything divine.


So that was our Very Strange Dinner:  first course: Cod in the style of Granny; second course: Soused Hog’s Face à la Maturin and Aubrey, served with a nondescript salad; dessert: Spotted Dick.

Somehow it all worked.  It brought to mind those enormous menus we read about from the 17th century and 18th centuries, where the meal would begin with fish, travel through foul to meat, and end with some extraordinarily complex dessert, all washed down by barrels of ale (if you want some fine examples, dip into the Diary of Samuel Pepys).

It was, to be sure, about the strangest dinner any of has eaten, at least in its joining of disparate components.  The pity is that Sniven has taken himself back to the shores of Maryland where he resides with beautiful Judith, and we are unlikely to be doing much more experimenting with odd menus in the next little while.

You can find the recipe for the Cod here, the Soused Hog’s Face here, and the Spotted Dick here.

Irony, Posted Without Comment (but read the small print)

05 Tuesday Apr 2011

Posted by farfalle1 in Uncategorized

≈ 5 Comments

Tags

Deadelk, Vanity plates

Smarter than me

02 Saturday Apr 2011

Posted by farfalle1 in Photographs, Uncategorized

≈ 2 Comments

Tags

Canon EOS D60, Learning photography, New camera

The Captain is an alchemist!  He has turned his motorcycle into several other things, including a beautiful new camera for me.  The only problem is that it is far smarter than I am.  I read the book, take some pictures, and then forget everything I’ve learned.  But it’s lots of fun, very interesting and will, I hope, lead eventually to better photographs here.  I’ve had no complaints about the Canon point-and-shoot I’ve been using for several years; but the new camera does a great deal more.  Or it will once I learn how to ask it to!

Here are a few shots I took using a fast shutter speed.  Stay tuned for more excitement in the weeks ahead.

Golf Course Bunny prepares for Easter

Silly Season for the doves

Grass. Obviously.

Tattered Glory

Crossing Kings Ranch Road - quickly

Laura's pup

The Captain, bemused, reads

 

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A. Useful Links

  • bab.la language dictionary
  • Bus schedules for Tigullio
  • Conversions
  • English-Italian, Italian-English Dictionary
  • Expats Moving and Relocation Guide
  • Ferry Schedule Rapallo, Santa Margherita, Portofino, San Frutuoso
  • Italian Verbs Conjugated
  • Piazza Cavour
  • Rapallo's Home Page – With Link to the Month's Events
  • Slow Travel
  • The Informer – The Online Guide to Living in Italy
  • Transportation Planner for Liguria
  • Trenitalia – trains! Still the most fun way to travel.

C. Elaborations

  • A Policeman’s View
  • Driving School Diary
  • IVA refunds due for past Rifiuti tax payements
  • Nana
  • Old trains and old weekends
  • The peasant, the Virgin, the spring and the ikon
  • Will Someone Please, Please Take Me to Scotland?

D. Good Recipes - Best of the Week winners are starred

  • 'Mbriulata
  • *Baked Barley and Mushroom Casserole*
  • *Captain’s Boston Baked Beans*
  • *Crimson Pie*
  • *Louise’s Birthday Cake*
  • *Melanzane alla Parmigiana*
  • *Penne with Cabbage and Cream
  • *Pizzoccheri della Valtellina*
  • *Pumpkin Ice Cream*
  • *Risotto alla Bolognese*
  • *Rolled Stuffed Pork Roast*
  • *Spezzatini di Vitello*
  • *Stuffed Grape Leaves*
  • *Stuffed Peaches (Pesche Ripiene)*
  • *Swordfish with Salsa Cruda*
  • *Tagliarini with Porcini Mushrooms*
  • *Tagliatelli al Frutti di Mare*
  • *Three P's Pasta*
  • *Tzatziki*
  • 10th Tee Oatmeal Apricot Bars
  • Adriana’s Fruit Torta
  • Aspic
  • Bagna-calda
  • Best Brownies in the World
  • Clafoutis
  • Cold cucumber soup
  • Crispy Tortillas with Pork and Beans
  • Easy spring or summer pasta
  • Fish in the Ligurian Style
  • Hilary's Spicy Rain Forest Chop
  • Insalata Caprese
  • Lasagna al forno
  • Lasagna al Forno con Sugo Rosato e Formaggi
  • Lemon Meringue Pie
  • Leo’s Bagna Cauda
  • Leo’s Mother’s Stuffed Eggs
  • Louis’s apricot chutney
  • Mom's Sicilian Bruschetta
  • No-Knead (almost) Bread
  • Nonna Salamone's Christmas Cookies
  • Pan Fried Noodles with Duck, Ginger, Garlic and Scallions
  • Pesto, the classic and original method
  • Pesto, the modern, less authentic method
  • Pickle Relish
  • Poached pears
  • Poached Pears
  • Polenta Cuncia
  • Recipes from Paradise by Fred Plotkin
  • Rustic Hearth Bread
  • Shrimp and Crayfish Tail Soup
  • Sicilian salad
  • Slow Food Liguria
  • Slow Food Piemonte and Val d'Aosta
  • Spinach with Garlic, Pine Nuts and Raisins
  • Stuffed Eggs, Piemontese Style
  • The Captain’s Salsa Cruda
  • Tomato Aspic
  • Zucchini Raita

E. Blogroll

  • 2 Baci in a Pinon Tree
  • Aglio, Olio & Peperoncino
  • An American in Rome
  • Bella Baita View
  • Debra & Liz's Bagni di Lucca Blog
  • Expat Blog
  • Food Lovers Odyssey
  • Italian Food Forever
  • L’Orto Orgolioso
  • La Avventura – La Mia Vita Sarda
  • La Cucina
  • La Tavola Marche
  • Rubber Slippers in Italy
  • Southern Fried French
  • Status Viatoris
  • Tour del Gelato
  • Weeds and Wisdom

Photographs

  • A Day on the Phoenix Light Rail Metro
  • Apache Trail in the Snow
  • Aquileia and Croatia
  • Birds on the Golf Course
  • Bridge Art
  • Canadair Fire Fighters
  • Cats of Italy
  • Cloudy day walk from Nozarego to Portofino
  • Fiera del Bestiame e Agricultura
  • Football Finds a Home in San Maurizio
  • Hiking Dogs
  • Mercatino dei Sapori – Food Fair!
  • Moto Models
  • Olive pressing
  • Rapallo Gardens
  • Rapallo's Festa Patronale
  • Ricaldone and the Rinaldi Winery
  • Rice Fields
  • Sardegna ~ Arbatax and Tortoli
  • Sardegna ~ San Pietro above Baunei
  • Sardegna ~ The Festa in Baunei
  • Scotland, including Isle of Skye
  • Slow Food 2008 Salone del Gusto
  • The Cat Show and the Light Rail Fair
  • The desert in bloom
  • Trip to Bavaria

Pages

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  • The MAC
  • Welcome Tai Chi
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